This move works particularly well with tube pasta, like ziti or rigatoni.
call for pasta to be mostly cooked through in boiling water and then transferred to finish cooking in the sauce, a move that melds the flavors of pasta and sauce together as well as bringing along some of that sweet, sweet starchy pasta water.
So how can you tell how far along your noodles are in the cooking process? Don't throw them at the wall—that sounds messy. There's a simple trick that you can use that doesn't involve biting into a slightly raw, very hot piece of rigatoni. All you need to do is carefully fish out one of your noodles from the pasta pot and cut it in half.
When you do, you'll likely see a ring inside the pasta that's a lighter color than the rest of the noodle. That part is the uncooked pasta. The thicker a ring there is, the less cooked it is. For pasta that's al dente, there should be a thin ring of that lighter color inside. If you want your pasta a little bit less cooked than al dente, look for a thicker ring. For pasta that's cooked all the way through, there should be no ring at all.
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